Sunday, 15 September 2013

Robe Providore

16th September 2013

The Robe Providore has had a visual transformation over the past few weeks. Evelin and Anthony spent tiresome days planning and shifting the previous work space into a fluent, generous one. Customers can fill every region of the room now. The counter runs parallel to the back of the café in a long protrusion from the right wall. Slattered recycled timber from a near by shearing shed stretch across the counter front, where the backing is of the Providore signature red. Upholstered seating rims the space to the left in shades of red one would see in a ripening stonefruit tree. The vibrant gloss fire engine red of the railings and doors blend with the new and unique 'red board' that performs as her ancient relative the 'black board'. The 'red board' to the right boasts rotating specials, soup and wine in chalk.

Farewelling the pizza oven, an odds and ends hide out and a dividing wall - a staircase was born! An incline to a future dining room that invites with upholstered seating and fresh white paint on the walls. The timber steps are beautiful. Yet to be completed, but an addition to look forward to.

The baked goods that Matt and Anthony perfect are the next best thing to fill your nostrils with than freshly ground coffee, in the wee hours of the morning. A bread shelf of recycled timber in the arce of a wave is home to the sourdough and baguettes the boys punch out daily. Croissants, almond and raspberry danishs, cinnamon scrolls, pain au chocolat, custard sea shells. An artful craft is that of making pastry for such decadent mouthfuls. Time and effort we can taste as the texture is like nothing else.

The breads and selected pastries can be purchased from 'Robe Fresh' and 'Robe Foodland'.

Indeed, lots of visual change upon arrival. With menu in hand the changes continue with Anthony's newly invented 'Spring' menu.

Have room for brioche amongst your breakfast... There is a thick, fruit filled, house baked fruit toast to use to soak up butter... 'Meeks Butcher' from Penola is here in bacon and pork sausages... Macadamia dukkah, fresh herbs and goats curd atop the 'Smashed Avocado', a dish available Breakfast and Lunch with some variations to test the self of habit in you.

Both Breakfast and Lunch menu's have a 'something light' and 'something more' section to cater for stomachs throughout their sensitive to less sensitive states. An egg and bacon brioche bun can sit comfortably in the palm of your hand. An offering of the egg and bacon roll without the grand size that can inject lead in your shoes for the morning. The bun is pleasantly rich and mildly sweet. Great with some runny yolk to bath it.

'Big Kids boiled eggs' has a small army of truffle scented cheesy soldiers ready for a digestion march.

The 'Eggs Benedict' remains with a change to its base of sourdough to briouche. The 'Eggs Salmon' plates mightily pretty with hues of vivid purple of beetroot, crimson green of al dente asparagus, pink salmon and a ladle of dill dotted hollandaise. Built on the square tinned baked brioche that is taking the Providore Breakfast menu by the horns.

Lunch time fold over tortillas for 'something light'. Filled baguettes for ease of fast takeaway or dine in. 'Fish of the day' will change with availability of the fresh, finned, furless things and the price will reflect so. 'Marinated chicken salad' is a flamboyant, light plate comprising of mango, lettuce, macadamia dukkah, cherry tomato, cucumber and baguette to nest the tender chicken. Brioche appears at lunch too with an epitome of pork and bun working as one. 'Roast pork brioche bun' with apple slaw, chilli jam and beer battered chips. In the centre of the board, Anthony smears a little aioli with a dehydrated pork crackle crumb. Also, a sweet, aromatic 'thai green curry' and a 'portugese toasted chicken wrap' are evident on the 'something more' lunch section. Kids can peruse a menu for both breakfast and lunch as well. Hot and cold drinks for young and older. No one is left out.

A small but thoughtful wine list is the key to having a glass of a Rymill Sauvignon Blanc or Tim Gramp Grenache over your grazing, lazing, gazing outing. Perhaps not available with an early breakfast of muesli.

Robe Providore is open 7.3 am until 4 pm each day excluding Tuesdays, where the doors are closed and the muscle behind the flavours, smells and textures rest.

A Gravity Infusion

About Me

Parachilna wet

Tullah Estate Basket Press Grenache

Experimenting with natural and additional yeast with a small grab of fruit from David Swan's 60 year old Grenache vines in Blewitt Springs.

I suggest this

McLaren Vale Winemaker Rose Kentish has crafted this magnificent, full bodied Vermentinu in France on her annual voyage.Incredibly full and lengthy. A little different to the Vermentino we find from the Australian producer.As the vines have a ripe age of 70 years - rather than the young toddler Aussies we find in our neck of the woods.

ULITHORNE Vermentinu

Discovered

Waiheke Island Olives

The coastal walk from Oneroa village to the ferry took a 8 km undulating hike through groves of olives and chardonnay vines, stretching to the edges of a rugged coast. Set us up perfectly for a glass of Chardy at the Oyster Inn on completion of our thigh burning sight seeing.